Effects of Kefir Powder Fortification on Yogurt Qual
Authors : Burcu BOZOVA, Tuğba KÖK TAŞ, Zeynep GÜZEL SEYDİM
Pages : 238-244
Doi:10.15832/ankutbd.446446
View : 52 | Download : 15
Publication Date : 2018-06-01
Article Type : Research Paper
Abstract :The aim of this research was to improve functional properties and sensory of plain set type yogurt since yogurt bacteria have low probiotic properties. Total solid standardization insert ignore into journalissuearticles values(to 15% w v-1); of milks was made with either using natural kefir powder as a treatment group insert ignore into journalissuearticles values(KTYO); or milk powder as a control group insert ignore into journalissuearticles values(YKON);. Kefir powder was produced with freeze-dried kefir made from kefir grains. Microbial, chemical, sensory and physical properties of yogurts were determined during cold storage. The attributes determined on the yogurts were pH, total solids, titratable acidity, whey separation, sensory properties, color parameters and flavor. Numbers of Lactobacillus spp. in yogurt samples contained either kefir powder or milk powder were similar and did not change significantly during cold storage. L. acidophilus and Bifidobacterium spp. contents of KTYO ranged between 5.79-6.93 log cfu g-1 and 4.05-4.83 log cfu g-1 during the cold storage, respectively. There was no significant reduction in the number of L. acidophilus and Bifidobacterium spp. during the storage insert ignore into journalissuearticles values(P>0.05);. In general, sensory properties of the YKON and KTYO were similar insert ignore into journalissuearticles values(P>0.05);.Keywords : Yogurt, Kefir powder, Probiotic, Fortification agent
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